For a taste of New Orleans, sink your teeth into this easy-to-make sandwich.
INGREDIENTS (for 4 servings):
- 1 pound unpeeled, medium-size shrimp
- 1 (10 ounce) fillet farm-raised catfish
- 2 teaspoons Creole seasoning
- 1/4 cup lemon juice
- 1 teaspoon olive oil
- 1/2 cup roasted sweet red peppers
- 1 jalapeno pepper
- 1/2 cup light mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 2 tablespoons sliced green onions
- 8 slices tomato
- 8 leaves lettuce
- 4 French sandwich rolls, split and toasted
PEEL shrimp, and devein, if desired. Cut fish crosswise into 1-inch slices.
COMBINE shrimp and fish in a shallow dish, and sprinkle with Creole seasoning. Cover and chill 2 hours.
STIR together lemon juice and oil; pour over seafood. Cover and chill 30 more minutes.
CUT red peppers into thin strips; pat dry. Seed and chop jalapeno pepper. Stir together red pepper strips, jalapeno pepper, mayonnaise, and next 4 ingredients; set aside.
DRAIN seafood, and place in a grill basket coated with cooking spray.
GRILL, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 7 to 10 minutes or until shrimp turn pink and fish flakes with a fork, turning once.
ARRANGE seafood, tomato, and lettuce evenly on bottom halves of sandwich rolls. Spread top halves of rolls evenly with mayonnaise mixture, and place on lettuce.
Reprinted with permission of Southern Living® magazine. All rights reserved.